Wild Blueberry Truffle Cheesecake



1 1/2 cups chocolate sandwhich cookies (about 22 cookies), crushed

3 tablespoons butter, melted


4 - 8-ounce packages cream cheese

1-1/4 cups granulated sugar

3 large eggs

1 cup sour cream (if you are in a pinch or want to be a little healthier, you can substitute Greek yogurt here, as I often do)

2 teaspoons almond extract

1/3 cup Wildtree Wildly Blueberry Jam (the original version of this called for seedless Raspberry Jam which is also delicious and one I use often)

6 ounces chocolate chips (semi-sweet are best but dark or milk chocolates also work)

Ganache Topping:

6 ounces chocolate chips (semi-sweet or dark chocolate)

1/4 cup whipping cream


For Crust: Crush cookies in either a food processor, blender or in a ziploc bag with a rolling pin. Mix with melted butter and press into bottom of a 9-inch springform pan.

For Cheesecake Filling: Combine 3 packages (reserve one package for next step) of cream cheese with the sugar and mix at medium speed until well-blended. Add eggs, one at a time, mixing after each addition. Add sour cream and almond extract. Mix well and then pour over crust.

Melt the first 6 ounces of chocolate chips and combine with remaining package of cream cheese. Add jam and mix well. Drop by rounded tablespoon over plain batter.

Bake at 325 degrees F for one hour and 20 minutes, checking periodically towards the end of the baking to ensure it is not overbaking. Let cool and remove from pan.

For Ganache Topping: Melt remaining 6 ounces of chocolate chips with whipping cream over low heat, stirring until smooth. Spread over cooled cheesecake and let some drizzle over the sides of cake.

Chill for at least 4 hours.

Serves 12 to 14.

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